Vegan Pumpkin Pie II

Adapted from Saladmaster’s “Complete guide to Vegetarian Cuisine” by M. Isis Israel

Ingredients for the nutty pie pastry shell

  • 3/4 cup whole wheat pastry flour
  • 3/4 cup old fashioned oatmeal (rolled oats)
  • 1/2 cup chopped nuts: almond, pecan, walnuts, or sunflower seeds
  • 1/4 cup coconut butter
  • 3 tbsp dates paste
  • 1/4 or less tsp salt
  • 1/4 tsp cinnamon powder
  • 1 to 2 tbsp water ( optional)

Ingredients for the tofu pumpkin pie

  • 1½ cups pureed pumpkin
  • ½ cup Dates paste
  • 1½ cups soft tofu, processed in blender until smooth
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger or nutmeg
  • ¼ tsb ground cloves or allspice
  • ½ tsp salt
  • a 9″ unbaked Nutty Pie Pastry Shell


For the nutty pie pastry shell
Blend coconut butter and sweetener in a blender. Pour this mixture to a central well in the blended dry ingredients. Stir minimally with fork and add the water if necessary. Do not over mix! Grease a 9’’ pie plate with oil and press the dough evenly over it. Freeze or use in the following pie recipe.

For the tofu pumpkin pie

Preheat oven to 375 F (180°C). Blend the pumpkin, date syrup, salt, spices, tofu and pour into a Nutty Pie Pastry Shell. Bake for 30 mins. Cool for 1 to 2 hours.